Our farm cats/dogs usually get the gut/organ piles, but this year I decided to keep a heart to try to do something with. So, I have a deer heart in the freezer that I wanted to try to do something with it, but I have never done anything with them before so am totally open for suggestions.

Gregg - Fargo, NDSmokin-It #3 that has now replaced the Masterbuilt XL and 10+ Year-Old Big Chief. I also have a Weber Genesis Gas Grill, Weber Little Smokey at home and a Chargriller Deluxe (stick burner) and Camp Chef Three Burner Stove with Grill/Griddle out at the lake place.

Gregg, I think you will find heart to be some of the best meat from game. I brine mine overnight in a salt solution which tenderizes and cuts some of the gaminess if that is an issue. I think your smoking idea is great. I haven't tried that since I am on a hiatus from hunting for a little while... After smoking it, I would still fry it the same way I've always done it by using AP flour with salt, pepper, and garlic added, and fry up. I would tend toward cold smoke since I want the meat to be easy to butcher. If I were smoking it I would probably butcher first, then smoke. The butchering of it is easy, you will see some membrane on the outside of the heart that you want to take off, since it is tough. When you cut it open, you will also see some internal membranes, again tough. I cut the heart into strips and fry that way. When we are hunting, there is always a food fight over the heart and liver. We have always used both. By doing a similar method for the liver, it will not be gamey, won't be overly strong, and tastes like a million bucks when combined with sauteed onions. Let me know how it turns out. I don't think you will be disappointed.

Gregg - Fargo, NDSmokin-It #3 that has now replaced the Masterbuilt XL and 10+ Year-Old Big Chief. I also have a Weber Genesis Gas Grill, Weber Little Smokey at home and a Chargriller Deluxe (stick burner) and Camp Chef Three Burner Stove with Grill/Griddle out at the lake place.

For many years we would cut the meat into bite size chunks and fry them like nuggets. The past two years we have cut the meat to the same size but marinated them in olive oil, salt, pepper, and fresh garlic. These bits were skewered on kabobs and seared close to the coals until chared outside but medium rare inside. I learned that method of cooking from watching Bizarre Foods with Andrew Zimmer. That method works equally well with Deer Liver. I recommend just two or three bites per kabob as appetizers or added to a dinner.

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Brian - Michigan-NRA Life Member"A fear of weapons is a sign of retarded sexual and emotional maturity."- Sigmund Freud

Man , I started shooting all my deer in the neck to save the heart years ago,, top of my list to eat, one or two times a year, I cut them in small steaks, mix 2 eggs & a beer, dip and then in flour, and pan fry just like you would country steak,,, Then sprinkle a little salt on them when there still hot,, couple of biscuits, or corn bread and some pinto beans and that one fine meal... PJPS I never freeze mine, cook within a couple of days of the deer going down..

Really late to the party on this thread. My favorite thing to do with my deer hearts is to pickle it. First boiled the heck out of the heart. When cool to touch, thin slice it. Than prepare a hot pickling solution. In a large gallon jar make layers of the heart and sliced onions. I also like to add any of your favorite peppers for additional flavors. I usually have extra room in the jar, so I add as many hard boiled eggs as I can. When jar is full, add the hot pickling solution. Let it cool, put on a lid and tuck it into the fridge. Since this heart is prepared in the fall, I let it sit in the fridge till Super Bowl Sunday. With friends over and a couple of beers, it usually disappears pretty fast.